Three Tidbits: BBQ for babies event, BOBing for $1 oysters returns, bothered by unsour sourdough

St. Louis Magazine dining editor George Mahe discusses topical dining subjects.

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INSIDER TIPS

Barbecue To Benefit The Haven of Grace

Chef and pitmaster David Sandusky of BEAST Butcher & Block will be the honorary host of BBQ, Bourbon & Brews for Babies, an event benefitting The Haven of Grace, a local nonprofit serving women who are pregnant and homeless. Sandusky will be slinging barbecue sliders and sides, with bourbon tastings from Fistful of Bourbon, Square One Brewery & Distillery’s Urban Bourbon, and Hudson Bright Lights Big Bourbon; Irish whiskey by Tullamore D.E.W.; and City Wide beer courtesy of 4 Hands Brewery. There will also be live music from The Ish Ensemble. The event is Saturday, November 13, from 3–5 p.m. at 2701 N. 14th Street, a block from The Haven of Grace campus in Old North. Tickets are $35 and available by calling 314-621-6507 or visiting The Haven of Grace’s website.

HOTSPOT

BOBing for $1 Oysters

Monday marked the return of a customer favorite at the Broadway Oyster Bar: freshly shucked Louisiana Gulf oysters on the half shell for $1 apiece, served with horseradish and spicy gin cocktail sauce. They’re served from 11 a.m.–6 p.m. Monday through Friday. Pair ’em with discounted beers and drinks (from 3–6 p.m.), live music (Wednesday through Friday after 5 p.m.), and then stick around for some stick-to-your ribs Cajun food, including Voodoo Shrimp and a wedge of alligator, sausage, and shrimp cheesecake, a savory specialty that alone is worth the trip. 736 S. Broadway, 314-621-8811.

MICRORANT

Unsour Sourdough

Of course we understand that sourness is not a categorical quality of sourdough breads, but we think most people looking for that style of bread expect that trait—after all, that sourness is the whole point of sourdough. In some restaurants and grocers’ shelves, it’s simply not the case, though. If your sourdough bread’s not sour, we say give it another name.

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